Pumpkin Flaxseed Muffins

It’s that time of year to be “basic,” again.   🍂

I’m not even ashamed to admit I love all things Pumpkin Spice.  These muffins are a cake-like & light mini pumpkin pie … and you can’t feel guilty having more than one.

Last year’s Low-Carb Fall Favorites are worth a second look!

Table of Contents

Ingredients - Pumpkin Flaxseed Muffins
Ingredients – Pumpkin Flaxseed Muffins

Ingredients

  • 1/3 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 1 cup Golden Flaxseed Meal
  • 1/2 cup Pumpkin Puree
  • 1/2 cup Butter, melted
  • 3 Large Eggs
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Spice
  • 1/4 teaspoon Salt

Directions

  1. Preheat over to 350.
  2. Combine dry ingredients.
  3. Add wet ingredients, stir well.
  4. Place liners in muffin pan.
  5. Distribute evenly in liners.
  6. Top with pecans (optional).
  7. Bake for 30 minutes.

Nutrition Facts

Nutrition Facts - Pumpkin Flaxseed Muffins
Nutrition Facts – Pumpkin Flaxseed Muffins
  • Total Servings:  12 muffins
  • Serving Size:  1 muffin
  • Total Carbs:  5.4g
  • Net Carbs:  2.1g
  • Fat:  10.9g
  • Protein:  4.2g

Additional Recipes

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